Texas style stacked cheese enchiladas recipe

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Texas style stacked cheese enchiladas. Corn tortillas are layered with cheese, onions and chili sauce in between, cooked until the cheese melts, and served with a fried egg on top. A delicious Tex-Mex dish that takes a bit of effort to make but is definetely worth it.
Preparation time: -, Cooking time: -, Serves: 4 


For the chile puree
10 dried ancho chiles
2 chipotle chiles, in adobo sauce
1 tsp adobo sauce
3 large cloves of garlic, minced
1/4 medium onion, diced
1 tsp cumin powder
1 cup chicken broth or water

1 Tbsp vegetable oil
2 cups chicken broth

For the enchiladas
Vegetable oil
12 corn tortillas

1/4 medium onion, diced
3 cups shredded cheddar, Monterrey Jack cheese or a combination
4 eggs


Make the chile puree
Stem and seed the ancho chiles, then place them on a skillet over medium heat for 2 to 3 minutes until they puff up. This will toast the chiles and bring out their aroma. Place the chiles in a bowl and cover with hot water. Soak for 15 to 20 minutes, until soft.

Put the chiles, chipotle, adobo sauce, garlic, 1/4 cup diced onions, cumin and 1 cup of chicken stock in a blender. Pulse until you get a thick, smooth puree.

In a saucepan over medium heat add 1 tablespoon of vegetable oil and pour n the chile puree. Fry the chile puree for 2 to 3 minutes, adding the remaining 2 cups of chicken broth and stirring.

Preheat oven to 450 degrees F.

Heat the tortillas
In another saucepan or skillet over medium heat add the vegetable oil and fry the tortillas for 20 to 30 seconds on each side. Remove and place on papeer towels to drain. Add more oil as needed.

Make the enchiladas
Place tortilla in a frying pan. Pour 1/4 cup of the chile puree sauce over the tortilla and then add 1/4 cup of the shredded cheese and about 1 teaspoon of chopped onions.

Top with another tortilla, 1/4 cup chile puree sauce, 1/4 cup cheese and a teaspoon of onions.

Repeat one more time to finish the ehcnilada stack.

Prepare 3 more stacked enchiladas following the procedure above. Cook the enchiladas over low heat for five minutes or until the cheese is melted and bubbling. (you can optionally heat the enchiladas in a microwave oven for 2 minutes on highest setting).

While the enchiladas are cooking, fry four eggs in a frying pan with olive oil. When the enchiladas are ready, serve hot, with a fried egg on top.
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